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http://dx.doi.org/10.3746/jkfn.2014.43.5.668

Antioxidative Effects of Common and Organic Kale Juices  

Kim, Jong-Dai (Dept. of Food Science and Biotechnology, Kangwon National University)
Lee, Ok-Hwan (Dept. of Food Science and Biotechnology, Kangwon National University)
Lee, Jong Seok (Dept. of Food Science and Biotechnology, Kangwon National University)
Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.5, 2014 , pp. 668-674 More about this Journal
Abstract
The objective of the present study was to investigate the protective and free radical scavenging effects of conventionally and organically cultivated kale juices against oxidative damage in $LLC-PK_1$ cells. The DPPH, NO, $O_2{^-}$, and ${\cdot}OH$ radical scavenging activities of organically cultivated kale were higher than those of conventionally cultivated kale juice. Oxidative damage induced by AAPH (2,2'-azobis(2-amidinopropane) dihydrochloride), SNP (sodium nitroprusside), pyrogallol, and SIN-1 (3-morpholinosydnonimine) led to loss of cell viability and increased lipid peroxidation in LLC-PK1 cells, whereas treatment with vegetable juices, especially organically cultivated kale juices, significantly increased cell viability and inhibited lipid peroxidation in a dose-dependent manner (P<0.05). These results suggest that organically cultivated kale juices have protective roles against oxidative stress induced by free radicals.
Keywords
kale; oxidative stress; vegetable juices; LLC-PK1 cells; organic vegetables;
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